Blueberry Muffins

A quick and easy recipe to make muffins with fresh blueberries.

June 16, 2011

These classic muffins are light with a golden brown crust and a slightly sweet flavor—everything great muffins should be. For the best flavor and texture, enjoy these muffins the same day you make them.

Serves: 12
Prep: 15 min
Cook: 20 min
Total: 40 min



  • 1 3/4 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups blueberries

1. Preheat the oven to 400°F. Grease a 12-cup muffin pan.
2. In a medium bowl, combine the flour, baking powder, salt, and cinnamon.
3. In a large bowl, stir together the milk, oil, egg, sugar, and vanilla extract until well-blended. Stir in the flour mixture until just combined. Do not overmix. Gently fold in the blueberries.
4. Divide the batter evenly among the prepared muffin cups, filling them about two-thirds full. Bake for 17 to 20 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool on a rack for 5 minutes. Remove to the rack to cool completely.

Nutritional Facts per serving
Calories 163 cal
Fat 5.5 g
Saturated Fat 0.7 g
Cholesterol 18.6 mg
Sodium 188.7 mg
Carbohydrates 25.8 g
Total Sugars 10.8 g
Dietary Fiber 1 g
Protein 2.9 g

This recipe is courtesy of the Rodale Recipe Finder.

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